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Lemon Coconut Cream Pie Recipe

Introduction:
If you’re looking for the ultimate spring or summer dessert, this Lemon Coconut Cream Pie is a must-try. With a buttery pie crust, silky lemon-coconut filling, and a golden crown of toasted coconut, this pie is a vibrant blend of citrusy brightness and tropical flavor. It’s smooth, creamy, and perfectly tangy — ideal for dinner parties, holidays, or weekend indulgence.

Ingredients

1 pre-baked 9-inch pie crust
1 cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
1½ cups whole milk
½ cup coconut milk
4 large egg yolks
⅓ cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

Step-by-Step Instructions

Step 1: Whisk Dry Ingredients

In a medium saucepan, combine:

1 cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
Whisk well to eliminate any clumps.

Step 2: Add the Milks

Gradually whisk in 1½ cups whole milk and ½ cup coconut milk until the mixture is smooth and lump-free.

Step 3: Cook Until Thickened

Place the saucepan over medium heat, stirring constantly with a whisk or silicone spatula.
Cook until the mixture thickens and begins to bubble — this takes about 6–8 minutes.

Step 4: Temper the Egg Yolks

In a small bowl, beat the 4 egg yolks.
Slowly pour a few spoonfuls of the hot custard mixture into the yolks while whisking vigorously.
This step prevents the eggs from scrambling.

Step 5: Combine and Cook

Pour the tempered yolk mixture back into the saucepan with the rest of the custard.
Continue cooking for 2 more minutes, stirring constantly until thick and smooth.

Step 6: Add Flavor Boosters

Remove from heat. Stir in:

⅓ cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Mix until fully incorporated and glossy.

Step 7: Pour into Pie Crust

Pour the warm lemon coconut filling into the pre-baked 9-inch pie crust.
Smooth the top with a spatula.

Step 8: Chill the Pie

Refrigerate for at least 4 hours or until the filling is completely set.

Step 9: Toast the Coconut

Preheat your oven to 350°F (175°C).
Spread 1 cup shredded sweetened coconut on a baking sheet.
Toast for 5–7 minutes, stirring occasionally, until light golden brown.
Let cool completely.

Step 10: Garnish and Serve

Once the pie is fully chilled, sprinkle the toasted coconut evenly on top.
Slice, serve, and enjoy the tropical citrus delight!

Recipe Summary

Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 8
Course: Dessert
Cuisine: American, Tropical
Method: Stovetop + No-Bake
Difficulty: Easy to Moderate

Variations & Tips

Dairy-Free Version: Use full-fat coconut milk in place of whole milk and vegan butter to keep it creamy and plant-based.
Crust Options: Swap the pie crust for a graham cracker or shortbread crust for added texture and sweetness.
Tart Twist: Add an extra tablespoon of lemon juice for a more intense citrus flavor.
Whipped Topping: Top with homemade whipped cream or coconut whipped cream before sprinkling the toasted coconut.
Storage: Keeps well refrigerated for up to 3 days.

Nutrition Information (per serving)

Calories: ~390
Fat: 22g
Carbohydrates: 45g
Protein: 5g
Fiber: 2g
Sugar: 30g

Lemon Coconut Cream Pie